This easy nacho casserole is packed with layers of tortilla chips, seasoned ground beef, salsa, and cheese. Customize each serving with your favorite toppings like salsa, guacamole, sour cream, and cilantro for a hearty meal in just 30 minutes!
Table of Contents
If you’re looking for the best ground beef casserole recipes, don’t miss this Dutch oven lasagna, a Jiffy cornbread taco bake, and this taco bake with Doritos, too!
We add a layer of taco rice in between and it has become a staple meal in our household!!
– Amber
This nacho casserole recipe is simply a combination of all of the best nacho ingredients — including tortilla chips, cheese, salsa, sour cream, and any other delicious add-on’s — baked together in one cozy dish. Customize the toppings to suit your tastebuds and enjoy a simple and hearty Mexican feast with minimal effort!
Ingredient Notes and Tips for Success
- Ground beef bulks up the casserole filling. Feel free to sub with ground turkey or ground chicken if you prefer.
- A thick, chunky salsa is key for classic nacho flavor. Look for a spicy or “hot” variety to add a bit of kick to your casserole.
- For even more flavor, use a homemade taco seasoning blend rather than just the chili powder and salt.
- To serve a larger family (or to have some leftovers for another meal), double all of the ingredients and prepare the casserole in a 9 x 13-inch dish. The rest of the cooking instructions remain the same.
- Garnish the casserole with your favorite fresh taco toppings for the best flavor and texture. Good options include fresh cilantro or parsley, chopped green onions or minced red onion, diced avocado or this easy guacamole recipe, pico de gallo, chopped lettuce, sour cream, diced avocado, halved cherry tomatoes, or sliced black olives.
How to Make Nacho Casserole
You only need a handful of basic ingredients for this dish, and detailed directions are included in the recipe card at the bottom of the post. Here’s the overview:
- First, prepare the ground beef mixture with the meat, onion, salsa, corn, sour cream, chili powder, and salt.
- Then start layering the ingredients in the casserole dish, starting with half of the meat on the bottom, followed by a layer of crushed chips and a layer of cheese.
- Repeat the layers one more time, ending with the remaining cheese on top.
- Bake the casserole in a 350°F oven for about 20 minutes, or just until the cheese melts and everything is heated through. Keep a close eye on the casserole as it’s baking. The chips should be lightly toasted, but not burned. If the top starts to get too dark before the rest of the casserole is warmed through, just tent the top loosely with foil.
- Garnish with your family’s favorite toppings, and serve!
Serving Suggestions
Serve the nacho casserole with a simple green salad dressed in buttermilk dressing, corn and black bean salad, ranch style beans, refried beans, seasoned black beans, Jiffy Mexican cornbread, jalapeno cheddar cornbread, or this easy Spanish rice.
Preparation and Storage Tips
- Prep ahead: Assemble this casserole up to 1 day ahead. Keep it covered in the refrigerator until ready to bake. When ready to bake, allow the casserole to sit on the counter and come to room temperature for at least 30-60 minutes before baking. If it’s still cold when it goes in the oven, you’ll need to extend the baking time.
- You can also assemble the casserole in advance, wrap it tightly, and keep in the freezer for up to 2 months before baking. Thaw the casserole in the refrigerator overnight and then bring to room temperature on the counter for at least 30-60 minutes before baking according to recipe instructions.
- Store leftovers in the fridge for 3-4 days, or in the freezer for up to 2 months.
- How to Reheat: Cover the dish loosely with foil to avoid excess browning. Warm in a 300°F oven for about 20 minutes, or just until heated through. You can also reheat individual portions in the microwave for 1-2 minutes.
Loved making this today. I did substitute Doritos with Tostitos. Thank you.
– Michelle
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Nacho Casserole
Ingredients
- 1 lb. lean ground beef
- ½ cup diced onion
- 12 ounces chunky salsa
- 1 cup frozen corn kernels
- ½ cup sour cream, at room temperature
- 1 tablespoon chili powder
- ½ teaspoon kosher salt, plus more to taste
- Ground black pepper, to taste
- 2 cups coarsely crushed tortilla chips or Nacho flavored Doritos, divided (measured after crushing)*
- 1 cup grated cheddar cheese, divided
- Optional toppings: chopped tomatoes, additional sour cream, pickled red onion, guacamole or avocado, sliced green onion, sliced olives, sliced jalapeno pepper, chopped iceberg lettuce
Instructions
- Preheat the oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray; set aside. In a large skillet over medium-high heat, cook the ground beef and onion until the meat is no longer pink. Drain off the excess grease. Stir in salsa, corn, sour cream, chili powder, salt, and pepper. Taste and adjust the seasoning if necessary.
- Spread half of the meat mixture in the bottom of the prepared dish. Add 1 cup of crushed chips, then ½ cup of grated cheese. Repeat the layers one more time.
- Bake, uncovered, until heated through and the cheese melts, about 20 minutes. If the chips start to get too dark and toasted before the filling is warm, just cover the casserole loosely with aluminum foil. Garnish with optional toppings.
Notes
Nutrition
Recipe Variations
- Substitute ground turkey or ground chicken for the ground beef.
- Season the filling with taco seasoning instead of the chili powder and salt, if desired. For a spicier dish, add a little bit of cayenne pepper, too.
- Use Nacho flavored Doritos instead of plain corn tortilla chips.
- Spread a couple of layers of refried beans in the casserole dish as well.
- Any grated cheese will work. I’ve used cheddar here, but you can use Monterey Jack, Pepper Jack (for some kick!), or a Mexican blend.
- For a healthy nacho casserole, use extra lean ground beef, low-fat cheese, and light sour cream.
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Originally published in April, 2020, this post was updated in May, 2025.
I made it for lunch and we finished it for dinner! It was delicious!
Wonderful! Thanks, Susan!
It really looks delicious. I want to do the same. Thanks.
Awesome! Enjoy, Mardin!
Loved making this today. I did substitute Doritos with Tostitos. Thank you.
Great! Thanks, Michelle!
Thinking about trying this with ranch doritos for a twist.
We would love to know how it turns out, Kathryn!
We add a layer of taco rice in between and it has become a staple meal in our household!!
That sounds delicious!
This was delicious!
I left out the corn – didn’t have any
It was perfect, and hubby wants it in our regular rotation!
We’re so glad you enjoyed it, Laura! Thank you for trying it out and taking the time to leave a review.